PANNA COTTA TARTS WITH STRAWBERRIES
A crisp shell of pâté sucrée and strawberry sauce set off a vanilla-scented panna cotta, which is an Italian "cooked-cream" dessert thickened with gelatin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes six 4-inch tarts
Number Of Ingredients 10
Steps:
- Sprinkle gelatin over 3 tablespoons water; let soften 10 minutes. Brush insides of six 5-ounce ramekins or custard cups (3 1/4 inches in diameter) with oil.
- Bring cream and 1/2 cup plus 2 tablespoons sugar to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium-low; add gelatin mixture. Cook, stirring, until gelatin and sugar are dissolved. Remove from heat. Whisk in creme fraiche and vanilla. Pour into a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally. Divide mixture among ramekins. Refrigerate until set, about 3 hours, or up to 1 day.
- Line a rimmed baking sheet with parchment, and place six 4-inch tart rings on top. Divide dough into 6 pieces. One at a time, roll out each piece into a 7-inch circle (1/8 inch thick) on a lightly floured surface. Press each into a tart ring; trim flush with top edge of ring. Refrigerate tart shells until cold, about 30 minutes.
- Preheat oven to 375 degrees. Prick bottoms of tart shells all over with fork. Line each with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 18 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes. Let cool on a wire rack.
- Heat berries, remaining 2 to 4 tablespoons sugar (depending on sweetness of berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes. Let cool slightly.
- Unmold panna cottas: Dip ramekins in warm water; pat dry. Run a small knife around edge of each panna cotta; gently coax, and invert onto a tart shell. Top with berries and sauce.
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[email protected]I'm not a big fan of strawberries, but I loved these tarts. The panna cotta was so creamy and smooth that it made up for the strawberries.
Marina Noel
[email protected]These tarts are so delicious, I could eat them every day.
Chip Burnette
[email protected]I made these tarts for my husband's birthday and he loved them. He said they were the best panna cotta tarts he's ever had.
Farhan Arain
[email protected]These tarts are a bit pricey to make, but they're perfect for a special occasion.
Libra Star
[email protected]I'm not a skilled baker, but I was able to make these tarts without any problems. The instructions are clear and easy to follow.
Kanwar Ramany
[email protected]These tarts are a bit time-consuming to make, but they're worth the effort. They're absolutely delicious!
Waheed Albaloshi
[email protected]I made these tarts for a baby shower and they were a huge success. Everyone loved them!
Sierra Gray
[email protected]These tarts are the perfect summer dessert. They're light, refreshing, and bursting with flavor.
Daniel Deleon
[email protected]I'm not a big fan of panna cotta, but these tarts changed my mind. The panna cotta was light and fluffy, and the strawberries added a perfect amount of sweetness.
Ms Nazmul
[email protected]These tarts are so beautiful and elegant. I can't wait to try them!
Florentino aguilar20 Agiilar
[email protected]I made these tarts for my family and they loved them! The panna cotta was smooth and creamy, the strawberries were perfectly ripe and juicy, and the shortbread crust was flaky and delicious.
Mirza Azhar Baig
[email protected]These panna cotta tarts were a hit at my last dinner party! The combination of creamy panna cotta, sweet strawberries, and buttery shortbread crust was divine.